Spiced Chicken & Veggie Bowl with Fluffy Rice and Avocado 🥑🍗🍚
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2
Calories per Serving: ~450
Ingredients
For the Chicken:
🐓 Chicken Breast: 2 medium (about 1 lb), diced
🌶️ Smoked Paprika: 1 tsp
🧂 Garlic Powder: 1/2 tsp
🌿 Cumin: 1/2 tsp
🛢️ Olive Oil: 1 tbsp
🧂 Salt & Pepper: To taste
For the Vegetables:
🥦 Broccoli Florets: 1 cup
🥒 Zucchini: 1, diced
🛢️ Olive Oil: 1 tbsp
🌿 Italian Seasoning: 1/2 tsp
🧂 Salt & Pepper: To taste
For the Rice:
🍚 White or Jasmine Rice: 1 cup, uncooked
💦 Water: 2 cups
🧂 Salt: A pinch
For the Avocado:
🥑 Avocado: 1, sliced
🍋 Lemon Juice: 1 tsp
🧂 Salt & Pepper: To taste
Directions
Cook the Rice:
Rinse rice under cold water. Bring 2 cups of water to a boil, add rice and a pinch of salt, reduce heat, cover, and simmer for 15 minutes or until tender. Fluff with a fork and set aside.
Cook the Chicken:
Heat olive oil in a skillet over medium heat. Season diced chicken with paprika, garlic powder, cumin, salt, and pepper. Cook for 6-8 minutes, stirring occasionally, until golden and cooked through.
Sauté the Vegetables:
In another skillet, heat olive oil over medium heat. Add broccoli and zucchini, season with Italian seasoning, salt, and pepper. Sauté for 5-6 minutes until tender yet crisp.
Prepare the Avocado:
Slice the avocado and drizzle with lemon juice. Season with salt and pepper to enhance the flavor.
Assemble the Bowl:
Divide the cooked rice between two plates. Arrange spiced chicken, sautéed vegetables, and avocado slices around the rice.
Serve & Enjoy:
Garnish with freshly ground black pepper or chopped parsley if desired.
Notes & Variations
Swap white rice with brown rice, quinoa, or cauliflower rice for a lighter option.
Add a drizzle of sriracha or yogurt-based dressing for added flavor.
Replace zucchini with bell peppers or asparagus for variety.